Dinner Menu

ENTREES

All dinner entrees include Rolls & Butter, Garden Green Salad or Chef's Select Soup, a Fresh Vegetable, choice of Potato or Rice; Regular & Decaffeinated Coffee and Tea

POULTRY

Boneless Breast of Chicken
23.00

prepared in one of the following ways:

Grilled with Lemon Caper Butter
Marinated in Soy and Grilled with Pineapple - Mango Salsa
Sautéed, served with Wild Mushroom and Leek Fondue
Smothered with Mushrooms and Onions with Madeira Demi
     and Mozzarella Cheese
Sautéed Oscar Style with Asparagus, Crabmeat
     and Bearnaise Sauce $2.00 additional
 

Hoison Roasted Duck Breast

sliced and served with a Honey Butter Sauce
43.00

BEEF, PORK & VEAL 

Filet Mignon

8 ounce Center Cut Tenderloin of Beef served on a nest of sautéed Mushrooms with Bearnaise Sauce
38.95

Grilled Sirloin Strip Steak

with Maitre‘d Hotel Butter and Tobacco Onions
32.95

Herb Crusted Pork Loin

served with Whipped Potatoes and Pan Gravy
22.95

slow Roasted to Medium Rare served with a Rosemary Jus Lie
29.95

Stuffed Roast Pork Loin (minimum of 10 people)

with a dried Fruit Bread Stuffing and Brandied Pork Jus
22.95

Veal Scaloppine

served with a Garlic Parmesan Linguine
31.95

prepared in one of the following ways 

Sautéed with Wild Mushrooms, Tomatoes,
     Julienne Proscuitto Ham, Rosemary, and Veal Jus
Sautéed with Wild Mushrooms, Leeks and Basil Cream
Sautéed with Shaved Ham, Tomatoes, Peppers
    and Fontina Cheese
Oscar Style with Asparagus, Crabmeat
    and Bearnaise Sauce   $2.00 additional

FRESH FISH

Select one of the following:
Atlantic Salmon, Mahi Mahi, Tilapia, Walleye or Alaskan Halibut (Seasonal)
28.95

prepared in one of the following ways:

Grilled with a Balsamic Vinaigrette
Grilled with Lobster - Shrimp Beurre Blanc
Blackened with a Lemon Butter Sauce
Sautéed with Cracked Black Pepper, Soy - Fennel Broth
Sautéed with a Horseradish Crust with Lemon Butter Sauce

SEAFOOD

Chilean Sea Bass

Pan seared and topped with a Ratatouille Crust and Balsamic Vinaigrette
32.95

Ocean Grill

Jumbo Scallops, Shrimp and Atlantic Salmon in a Lemon Butter Sauce, served with Herbed Orzo Pasta
30.95

Shrimp Scampi

Jumbo Shrimp sautéed with Lemon, Garlic, Vermouth and Linguine
27.95

PASTA

Chicken Stir Fry with Penne
Breast of Chicken with Snow Peas, Red, Green and Yellow Peppers, Cashews, Bean Sprouts and a Honey Mustard Glaze
20.50

Farfalle
with Artichoke Hearts, Asparagus, Tomoatoes, Shiitake Mushrooms, Feta Cheese and a Basil-Vegetable Veloute
19.25

Mediterranean Penne
with Tomato, Artichoke Hearts, Kalamata Olives, Garlic, Fresh Basil, White Wine and Feta Cheese
19.25

Add Chicken, Shrimp or Scallops at 3.00 per person


CREATE YOUR OWN PAIRING

Breast of Chicken & Fresh Fish

Choose one preparation from each appropriate menu
31.95

Petite Filet Mignon & Fresh Fish

Choose one preparation of fish from each appropriate menu
38.95

Petite Filet Mignon & Grilled Chicken

Choose one preparation from each appropriate menu
36.95

Petite Filet Mignon & Jumbo Shrimp

with sautéed Mushrooms and Bearnaise Sauce on Linguine Provencale
39.95

Petite Filet Mignon with Lobster Tail

Market Price

DINNER BUFFET (minimum of 30 people)

Selections from the following offered at $30.95 per person

SALADS

Choose four of the following:

Antipasto Salad             Button Mushroom Salad         
Caesar Salad                Cole Slaw
Fruit Salad                    Greek Salad
Pasta Carbonara          Rainbow Rotini Vinaigrette
Seafood Salad             Tomato-Pepper Salad
Garden Greens with Two Dressings
Spinach with Strawberries and Pineapple

ENTREES

Choose three of the following:

Boneless Breast of Chicken

     prepared in the following ways:

 

Grilled with Lemon Caper Butter
Marinated in Soy and Grilled with Pineapple - Mango Salsa
Sautéed, served with Wild Mushrooms and Leek Fondue
Smothered with Mushrooms and Onions with Madeira Demi
    and Mozzarella Cheese

Select from Atlantic Salmon, Mahi Mahi, Tilapia, Walleye or Alaskan Halibut (Seasonal)

prepared in the following ways:

Blackened with a Lemon Butter Sauce
Grilled with a Balsamic Vinaigrette
Grilled with Lobster - Shrimp Beurre Blanc
Sautéed with Cracked Black Pepper, Soy - Fennel Broth
Sautéed with a Horseradish Crust with Lemon Butter Sauce

Beef Tips Bourguignon accompanied with Fettuccine
Sautéed Scallops and Salmon in Lobster Cream Sauce

*Grilled London Broil with Mushroom Demi Glaze
*Herb Roasted Pork Loin with Madeira Sauce
*Roast Sirloin of Beef with Bordelaise Sauce

*These items are available carved at the buffet table at an additional cost of $2.00 per item per guest

Please advise the Catering Office as soon as possible if you are considering a buffet style dinner to ensure that sufficient space is reserved.